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Picanha is a popular cut of beef, especially in Brazilian cuisine. It comes from the top of the rump, known as the sirloin cap or rump cap. Here are a few key points about picanha:

  1. Location: Picanha is cut from the top of the rump and is known for its triangular shape and thick layer of fat on one side.
  2. Flavor: This cut is prized for its rich, beefy flavor and tenderness. The fat cap adds flavor and helps keep the meat juicy during cooking.
  3. Preparation: It is often grilled or roasted and can be cooked as a whole piece or sliced into steaks. In Brazil, it is commonly skewered and cooked over an open flame, then sliced thinly.
  4. Serving: Picanha is typically served sliced against the grain, often with a sprinkle of coarse salt to enhance the flavor.

Overall, picanha is a flavorful, tender cut of beef that's highly regarded for its taste and texture, making it a favorite for grilling and special occasions.


  • Raised Wild Texas at Chambers Creek Ranch offers 100% grass-fed and finished Texas Angus Beef, in a closed herd system.
  • Cattle roam freely across expansive pastures, ensuring a life of quality and care from birth to processing, without the use of hormones, antibiotics, or vaccines.
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